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This little cheesecake is so pretty. I can't wait to try it. From Taste of Home Simple & Delicious. This needs to be made and refrigerated a day in advanced.
- In a small bowl, combine wafer crumbs, sugar and butter. Press onto th ebottom and 1 inches up th esides fo a greased 9-in. springform pan; set aside.
- In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and cornstarch; beat well. Add eggs; beat on low speed just until combined. Fold in cranberry sauce. Pour into crust. Place pan on a baking sheet.
- Bake at 325 for 30 - 35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Pipe dessert plates with fudge topping; top with cheesecake. Refrigerate leftovers.